This site is dedicated to showing you that even with a limited grocery budget you can cook good meals for your family. There are lots of menu plans, helpful advice and tips and many tried and true recipes. Some of them from my family archives. I hope you enjoy your visit here at Cooking On A Budget.

Monday, September 17, 2012

Chicken Piccata

Chicken piccata is chicken breast cutlets,
dredged in flour, browned, and served with a sauce of butter, lemon juice,
capers, and either chicken stock or white wine (or both). It is an economical dinner - one you would be proud to serve your family and friends.
Remember when you are using wine in a recipe, choose one that you would drink. PLEASE do not buy grocery store wines! I happen to make that rookie mistake early on in my cooking sojourn when I left to venture out on my own, only to regret it after I took the first bite.
The wonderful thing about this recipe is that you can replace the chicken with some pounded down pork cutlets or use a thin filet of white fish like flounder. If you want more sauce, go with 3/4 cups of chicken stock and reduce. If you do not need as much sauce stay with the 1/2 cup chicken stock.

2-4 boneless,
skinless chicken breast halves (1 1/2 pound total)

1/3 cup flour

salt and pepper to taste

4 tbsp. olive oil

4 tbsp. butter

1/2 - 3/4 cup chicken stock

1/4 cup white wine

3 tbsp. lemon juice

2 tbsp. caper berries

1 tsp. fresh chopped parsley for garnish

Cut the chicken breast halves horizontally,
butter fly them open. If the pieces are still thick after butter flying, pound
them with a meat mallet to approximately 1/4-inch thickness.

Next, mix together the flour, with salt and
pepper to taste. Dredge them thoroughly in the flour mixture, until well
coated.

Heat the olive oil and 2 tablespoons of butter
in a large skillet over medium high heat. Add the chicken pieces to the pan and
brown well on each side. Approximately 2-3 minutes per side.

Remove the chicken
from the pan and place on a plate. Cover with aluminum foil and keep warm in a
200 degree oven while you prepare the sauce.

Deglaze the pan with the lemon juice and the
wine. Cook and stir to get up all of the good bits.

Next, add the chicken broth
to the pan. Reduce the sauce by half.

Whisk in the remaining 2 tablespoons of
butter.

Plate the chicken and serve with the sauce poured over the chicken and lemon slices and fresh chopped parsley for the garnish.

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About Me

I am Patty Anderson and welcome to my blog, "Cooking On A Budget". My focus here is showing people that you can cook home made meals for you and your family even if your grocery budget is tight. Many of my recipes are those that I grew up with and many are recipes I made for the short time I owned a food to go restaurant. The others are new creations and recipes inspired by cookbooks.I hope you enjoy the blog and feel free to leave comments under the posts or ask questions. For those that need assistance with food budgets I am always available. You can contact me directly via e-mail at: panderson54@snet.netBrands can contact me as well at the above e-mail address for sponsored posts and my rates.